Move over, chocolate covered strawberries, there is a new dessert in town and it will steal your heart!
I LOVE Valentines Day, and any chance to use heart shaped cookie cutters. Who am I kidding? I do NOT need an excuse to use any shaped cookie cutter, lol.
This sweet dessert takes a box mix of brownies to the next level by adding not one but TWO types of cheesecake toppings. Don’t worry, it’s easy to whip up , takes 45 mins. to bake and you can cut the brownies into squares if you want too. I like adding that extra special touch with the heart shapes though.
As I mentioned, you can use your favorite boxed brownie mix for this. I used Hershey’s Double Chocolate brownie mix this time around. You can also go the extra mile and bake your brownies from scratch. Either way is perfectly okay!
Move over chocolate covered strawberries! This dessert will steal your heart!
Red Velvet Cheesecake Brownies
Yields 12-16 square brownies, depending on how you cut them, or about 6 heart shaped brownies, using a two inch heart shaped cookie cutter.
Preheat oven to 350, line an 8×8 inch baking pan with foil or parchment paper, and spray with cooking spray. This will help you to lift the brownie out after it’s cool before cutting.
For the cheesecake layer:
8 ounces cream cheese, softened
1/3 cup sugar
0ne egg
1/2 teaspoon cocoa powder
1/4 teaspoon red gel food color
For the brownie layer :
Use your favorite recipe or a box mix.
Make the cheesecake layer:
First, beat the cream cheese, sugar and egg in a medium bowl with a mixer on medium speed until smooth and fluffy, 2 to 3 minutes. Transfer 1/3 cup of the batter to a small bowl and stir in the cocoa powder and red food coloring until smooth. Set aside the two batters.
Next, prepare the brownie batter according to box or recipe directions. Spread the brownie batter in the prepared pan. Top with small spoonfuls of the plain cheesecake batter so most of the brownie is covered. Spoon the red cheesecake batter all over and gently swirl the cheesecake batters together with a skewer, butter knife or toothpick .
Now you are ready to bake! Follow your recipe or package directions until a toothpick inserted in the center comes out clean (35-40 mins) Allow to cool completely before cutting into desired shapes. I have baked these ahead of time (a day before) and refrigerated them before cutting. This will make it a little easier to get the shapes to cut cleanly.
These brownies pair well with a cup of rich hot cocoa, a dark roast coffee, or a glass of red wine.
Enjoy! Let me know if you try them out – fromginaskitchen@gmail.com
